Chestnut and Wild Mushrooms Soup www.chezfrancois.net

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📅 Date: Saturday, December 7th
⏰ Time: 4 PM Eastern Time (ET)

Join Chef François for a magical cooking experience as he guides you through crafting a cozy, elegant Chestnut and Wild Mushroom Soup — the ultimate dish to warm your Fall and Winter days! 🍂❄️

This luxurious French-inspired soup features:
🥄 Pre-cooked French chestnuts
🧅 Silky shallots
🍄 A gourmet wild mushroom mix
🧀 Homemade parmesan cream
🌰 A finishing touch of roasted chestnut bitsContinue Reading

www.chezfrancois.net Cauliflower Gratin Gratin de chou-fleur

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During this class, we will cook together my Gratin de Chou-fleur (Cauliflower Gratin)! This gratin is light and flavorful with only a few ingredients: cauliflower, parsley cream, milk, flour, nutmeg, and strong grated cheese such as Gruyere and parmesan. We recommend purchasing the cheese and grate it yourself for more flavor. We should eat so much more cauliflower!Continue Reading

Bavette Roulade Chez François cooking classes

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🇫🇷 Bavette Roulade (Stuffed Beef Flank Roll)

Join me for a delicious live cooking class where we’ll prepare a juicy, flavor-packed Bavette Roulade — tender beef flank rolled and stuffed with sautéed mushrooms, ham, aromatic spices, and fresh herbs. We’ll serve it alongside beautifully roasted root vegetables for a true French countryside experience.Continue Reading

Tarte Tomate Chevre www.chezfrancois.net

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Learn how to cook French cuisine with Chez François! Each online cooking class will approximately last 90 minutes and LIMITED to 10 guests so please RESERVE your seat! The fee to attend the class is USD 25 that you can pay via Paypal, Zelle or Venmo.During this class, we will prepare my Tarte à la tomate et chèvre: Goat Cheese and Tomato tart! Always a winner at home! I am using Dijon mustard to spread on top of the dough with dried herbs. Fresh basil and a fresh lettuce as a side and dinner is served!Continue Reading

Poule-au-Pot www.chezfrancois.net

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In this live online class, we’ll prepare this timeless French classic the traditional way: a whole chicken deliciously stuffed, sewn, and slow-cooked in my homemade, aromatic bouillon. As it simmers, we’ll progressively cook a variety of vegetables and potatoes right in the broth—layer by layer, flavor by flavor.Continue Reading

Bechamel www.chezfrancois.net

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In: Articles, Cooking Tips

Tip For Preparing The Best Béchamel! Here is my own recipe to prepare my delicious Vermouth Béchamel! Usually prepared for most of my gratins, this classic French sauce is an important part of the following recipes: Veal Blanquette, Fish Pie, Ham and Zucchini Gratin, Asparagus and Salmon Lasagna, Zucchini and BeefContinue Reading

Apple Tart Recipe www.chezfrancois.net

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During this class, we will cook together the French Classic Patisserie: Tarte aux Pommes, a classic French Apple Tart made with buttery short-crust pastry. With frangipane and my favorite glaze for an attractive caramelized sheen, this delicious pie will be perfect as a soul-warming fall dessert on your table.Continue Reading

Halloween Soup www.chezfrancois.net

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Upcoming Class: Spooky (but Delicious!) Halloween Soup
In this festive cooking class, we’ll prepare my special Halloween Soup — a warm, earthy, and healthy dish that’s perfect for fall. Made with squash, pumpkin, cinnamon, and other autumnal flavors, this soup is vegan- and vegetarian-friendly, comforting, and absolutely délicieux!Continue Reading